Food-coloring composition and method of preparing same



Patented Feb. 8, .1927.

or cirieAeo, rumors, A coanon'ncrroir on I inrno s x orangejuice, oil of orange, and otherfflavoring materials ofacid, nature. Such drinks are'prepared, 1n some'n'nstances, 1n concent arm r dm x ur w h d tmg .11 1- uidssuchas simple sirup and ,carb onated waterflat thetirnejof dispensing or bottling, a'ndfin other instances are prepared in potable, form andbottled. "Experience has proved that, in orderto, meet merchandizing requirements, such drinks must becolored' in order to give them theoattractive orange tint,

'the' flavoring constituents of the beverage not possessing the desired tinctorial values. Certain anilinedyes aresatisfactoryv for this purpose, but their use. is barred in many jurisdictions by food .laws or regulations. Vegetable coloring materials, on-the other 'hand, are at present universally allowable uncler food regulations, but heretofore no satisfactory vegetable coloringmaterial answering the special requirements of an orange drink has been devised.

The general purposeof he present invention is the provision of .a new composition of matterconstituting a coloring material of vegetablenature which will form a satisfactorycoloring for so -called orange drinks. A more specific purpose of-the invention is the provision of sucha composition of matter which will give mixtures 'the proper orange color when it is combined with the flavoring and'jdiluting materials, and which willnot precipitate or separate out of the drink, or cause it to become cloudyeither When bottled or when standingexposedto mother particular object of the invention is the provision of a coloring matter which will not undesirably aifect the taste or odor of the drink, either when fresh or when bottled or after exposure to atmos-- phere.

Another particular object of the invention is the provision of such a composition which I n on-concerns QMBQ I ON Marr es er REH A ING M iez seriai v 48.5,?54,

be. utilized effectively in the concentrate, or which may be added directly to the;

drink after dilution. V V

A further object is the provision of such a composition which may be manufactured and sold economically, which is effective in rys nall quantities, and which is entirely a h oni A. further object of the invention is. an improved method of making such a coloring matter.

' Other and further objects of the invention 1 be pointed out hereinafter, indicated in the v appended claims, or obvious to one harmless when utilized in: the intended winniaiyr n .nos'nior orircAGo, ILLILIOIS, ns'sieiioauro-onnnen eRUsH'ooMnANY,

skilled in the art upon ;co'ns ideration' or the present disclosure.

For the purpose of explaining the inven- 7 tion I shall; describe one combination of in-,

gredients which will produce the desi'red composition of matter, and one manner in which the composition may be prepared, but it is to beunderstood' that the invention is notlimitedto the exact particulars of this purely illustrative disclosures For illustra= on, i p ve -ole ins m e ma be prepared, ollows T 6 pou d of s yi erin add 10 pounds of a good commercial of carmine, heat the mixture gently and stir constantly until a homogeneous mixture results. Whilethe mixture is still hot, add two pounds ofcaustic soda (NaOI-I) dissolved in one gallonof water and stir for ,a short time and then raise the temperature of thev mixture to a point between 212 Fland th'e boiling point ofglycerin which is 554 F. WVith the mixture at this temperature, add 5 pounds of concentrated ammonium hydroxide (NI-LOH) and boil fQIhlZQl l minutes to remove a part of the water present and to completely dissolve the carmirie in the alkaline glycerin. This has the effect of intensifying the color ofthe mixture. WVhile themixture is boiling add 4 pounds of phosphoric acid. (H PQ and continue the boiling for approximately ten minutes 1 10mm complete the chemical reaction. The resulting solution is slightly acid, and while of high tinctorial value, is

red, but when combined with a flavoring ma .to orange which is eflective to give the didiluted with a sugar solution no less conluted potable mixture the desired orange tint. q 1 i The coloring composition itself may be material. The coloring material should not be. added directly to the drink or diluted with waterwithout such preliminary dilution with a sugar solution, as under such circumstances it will precipitate. The coloring material may: be employed in any quantitynecessary to give the desired orange color A concentrate or a drink containingthis coloring composition may be kept indefinitely without deterioration in anyway from the efi'ects of thecoloring material, as

drinks in which it is utilized will develop.

. no undesirable taste or odor from the same, nor will their flavor or appearance ,be

undesirably affected. The composition turthermore meets all other requirements of a vegetable coloring material for orange and imitation orange beverages.

It is to be understood that the invention is to be construed to cover the use of other ingredients in substitution for those specified in the illustrativeexample, such as the sub stitution of other non-injurious acids and alkalies as those specified and the use of other suitable food colors such as carminac acid instead of carmine.

, .I claim: 7 V

1. As a new "composition of matter, a coloringcompound for potable liquids comprising a combination of carmine and glycerin with salts formed by the interactionof hydroxides of sodium and ammonium with phosphoric acid.

2' As a new composition of matter a coloring compound for potable mixtures comprising a solution containing. the reaction products of ten parts (by weight) of carmine and two parts of caustic soda in sixty parts ofglycerin with an addition of five parts of ammonium hydroxide and four parts of phosphoric acid. I r

8. A method of producing a coloring material'for orange drinks and the like which less than 25 13.

consists in dissolving cramine in alkaline glycerin and counteracting the alkalinity by addition of a potable acid- 4. A method of producing a coloring material for orange drinks and the like which consists in dissolving carmine in alkaline glycerin, counteracting the alkalinity by addition of a potable acid, and diluting with sugar solution 5. A method of producing a coloring material ?tor potable mixtures of orange tint which consists in dissolving carmine in alkaline glycerin, counteracting the alkalinity by addition of a potable acid, and diluting with sugar solution of not less than 25 B. V

6. A. method of making vegetable coloring compound for orange drinks, which consists in mixing carmine with glycerin, adding a weaker alkali and boiling, and finally counteracting the alkalinity of the mixture and boiling. H Y

7. A method of preparing a coloring matcrial for contributing an orange tint to potable mixtures, which consists in mixing ten parts (by weight) ofcarmine coloring may 'strongalkali and boiling, then adding a 8. A method ofpreparmg a coloring ma terial for contributing an orange tint to potable mixtures, which consists in mixing ten parts (by weight) ofcarmine coloring material with sixty parts or hot glycerin, adding to the hot mixture two parts of caustic soda dissolved in water, concentrating to remove water, adding five parts of concentrated ammonium hydroxide and boiling, then adding four parts oi 85% phosphoric acid and boiling, and finally diluting with sugar solution of not less than 25 '13. v

9. A method of producing a'coloring material for potable mixtures, which consists in dissolving carmine coloring matter in, alka line glycerin, intersifying the color va'lule of the solution by addition of ammonium hydroxide, counteracting the alkalinity of the mixture to'a point rendering it slightly acid and then diluting with sugar solution of not hereunto WILLIAM n Bosr.

In testimony whereof I have signed my name. 

